Stuffed Shells with Vegan Ricotta Cheese

Stuffed Shells with Tofu Ricotta Cheese

Stuffed Shells with Tofu Ricotta Cheese
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Prep Time: 20 minutes
Cook Time: 45 minutes
Course: dinner, Main Course
Cuisine: Vegan
Keyword: lasagna, vegan cheese, vegan recipes
Servings: 6 people
Author: Shelly Hughes

Ingredients

Tofu Ricotta Ingredients:

  • 1 block firm tofu, finely crumbled
  • 2 tbsp tahini
  • 3 tbsp nutritional yeast
  • 1 tbsp Fresh lemon juice
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1/4 tsp nutmeg, freshly grated
  • 3 cups fresh spinach, steamed, chopped and drained well
  • 1/4 tsp pepper
  • 1/8 tsp salt optional

Stuffed Shells

  • 2 cups Vegan Ricotta Cheese
  • 1 12 oz box Jumbo Shells I used Barilla Jumbo Shells, you can use your pasta of choice.
  • 1 12 oz jar Tomato Pasta Sauce approx 2 cups of tomamto sauce

Instructions

Tofu Ricotta

  • Remove the tofu from package and drain the tofu. Wrap with paper towel and place on a plate or bowl apply pressure to remove excess liquid. You can wrap the tofu in a paper towel and add a can or light pressure to release the excess liquid.
  • Steam the the spinach until the spinach is wilted.
  • While the spinach is steaming. Crumble the tofu into a bowl. Add tahini, shallots and nutritional yeast and combine. Then add garlic, lemon juice, and nutmeg. Mix together and add salt and pepper.
  • Once the spinach is steamed, use a stainer to remove any excess liquid. Press the spinach with a fork into the strainer to remove excess liquid.
  • Fold in the steamed spinach to the tofu mixture. Break up the spinach as you fold the spinach in. The mixture should not be too wet. If it is too wet the tofu or the spinach was not drained well enough.
    The Tofu Ricotta can be used for lasagna, pizza, manicotti or whatever you would use ricotta for.
    Tofu Ricotta Cheese

Stuffed Shells with Tofu Ricotta Cheese

  • Preheat the oven to 400 degrees.
  • Cook pasta according to the box. I choose to partially cook the pasta shells for 9 minutes as per the box indicated for partially cooked pasta shells. Once the pasta is tender, drain the pasta in the a colindar.
  • Add 1-2 table spoons of the tofu ricotta cheese to each indiviudal pasta shell. Add each stuffed pasta shell to a baking pan. Once all the shells have been stuffed and added to the baking dish, you can pour the tomatoe sauce on top of the shells.
  • Cover the baking dish with foil and bake for 45 minutes. Remove from the oven and enjoy.
    Stuffed Shells with Tofu Ricotta Cheese
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